Make dinner a one-stop-shop! Smoky tofu pairs with garlicky greens and coconut forbidden rice in this satisfying, spring forward bowl.
Admit it. We’ve all been there. That moment (typically around 4:30 p.m.) when you when you realize there’s nothing in your fridge and that sad granola bar you have stashed away isn’t going to cut it, thankyouverymuch. Simply stated, hangry. Don’t let the amalgam of hungry and angry get the best of you! With a small amount of clever planning, and a few good snacks this unfortunate state can be completely avoided. Before you know it, garlicky greens and smoky tofu bowls with forbidden rice will be placed before you, and all will be right with the world.
Because let’s be honest. When it comes to nourishing meals, piling ingredients together in one dish makes things a whole lot easier. There’s also something pretty comforting about a bowl of rice piled high with nourishing veggies and hunger-busting protein to restore and satisfy.
This bowl has it all: forbidden rice cooked up in sweet coconut milk, creamy avocado, smoky baked tofu, microgreens, and nutritional powerhouses kale and broccolini sauteed in a dreamy garlicky-sesame base.
To prep, it’s completely okay to cook the rice one to two days in advance and press and marinate the tofu up one day in advance. If you don’t have time for either, that’s okay! These bowls can easily be made the same day.
- 1 cup forbidden rice
- 1 cup water
- 1 can (14 fluid oz.) coconut milk
- 10 oz. firm tofu, pressed
- 4 cloves garlic, sliced
- 1 tbsp brown rice vinegar
- 2 tbsp low-sodium tamari
- 1 tbsp vegetable stock
- ¼ tsp chili paste
- 2 tbsp maple syrup
- 2 tbsp orange juice
- 1 tbsp liquid smoke
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 4 stems broccolini
- 1 bunch of kale, rinsed, stems removed and torn into pieces
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 4 tbsp water
- 4 cloves garlic, diced
- pinches of sea salt
- Sliced Avocado
- Sesame Seeds
- Lime wedges
- In a medium-sized saucepan, heat the rice, water and coconut milk over medium heat for about 40 minutes with the lid askew.
- Stir frequently to avoid sticking. Set aside.
- Whisk together tofu marinade (all ingredients except for tofu) in shallow dish.
- Cut the tofu lengthwise into ¼ inch thick slabs and place delicately in the marinade. (You'll have roughly 10 slices or so.)
- Let the tofu marinate as long as possible (at least 30 minutes, but preferably overnight).
- When ready to bake, pre-heat the oven to 450 degrees F.
- Remove from marinade and place the tofu in a single layer on a parchment-lined baking sheet.
- Bake for 15 minutes. Flip, baste with remaining marinade and bake for another 10-15 minutes.
- Let the tofu cool to the touch before cutting into strips!
- In a cast iron pan, warm-up the 1 tbsp of sesame oil and ½ tbsp olive oil. Add 2 of the diced garlic cloves and let them sizzle for a bit in the oil. Place broccolini on the warm pan and add 2 tbsp water. Cover with a lid and cook for about 5-7 minutes (flipping halfway through) or until broccolini is crisp, a little charred in spots, yet tender. Remove the broccoini from the pan and add sea salt as desired.
- Repeat the same steps for the kale, except tend to the kale frequently to avoid burning (stir around).
- Divide the rice between two bowls. Top with kale, broccolini, and smoky tofu. Add sliced avocado, sesame seeds as desired. Garnish with microgreens and lime wedges.